Method

Put all the dipping sauce ingredients in a small bowl of a food processor, along with a quarter-teaspoon of salt and some freshly ground pepper. Blitz to a smooth paste and set aside.

Bring the stock to a boil, add the polenta and cook for about five minutes, stirring constantly, until all the liquid has been absorbed and the mixture is thick. Add the chives and parmesan, stir for 30 seconds, then tip out the mixture on to two large chopping boards or trays measuring about 25cm x 40cm. Use a palette knife to spread out the polenta very thinly, but don't worry if the surface is slightly uneven: ideally, it should be between 1mm and 3mm thick. Leave to set for about 20 minutes, then use a palette knife or spatula to cut and lift the polenta from the board in odd-sized, roughly 5cm x 7cm pieces. Dip each piece in the semolina, turning so they're covered on both sides, and set aside. If the polenta pieces prove especially fragile and break up while you're manoeuvring them, sprinkle with semolina while they're still on the board, turn gently, then sprinkle again on the other side.

Pour enough oil into a large sauté pan so that it comes 1cm up the sides. Place on medium-high heat and fry the prepared crisps in batches for about five minutes, turning once, until golden-brown on both sides; the edges will crisp up and brown while the centre remains a touch soft and golden in places. Transfer to a plate lined with kitchen paper to drain, sprinkle with a little salt and repeat with the remaining polenta crisps. Serve hot with the dipping sauce on the side.

Reviews

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Laila (09/04/2016)I am hopeless in the kitchen. Absolutely hopeless. My best dish to date is spaghetti bolognese or gnocchi. My polenta crisps and dip looked exactly like the picture! This never happens!
Upon eating the crisps I was in HEAVEN! IN HEAVEN and partnered with the sublime creamy silky smooth dip I am in LOVE. I do not want to share them! The contrast of the crunch and the lime and avocado is so perfect and moreish. I also used vegetable stock and they turned out perfect.
This is restaurant quality food at home! Thank-you Yotam! This dish works so well partnered with the beautiful pomegranate,chicory and halloumi salad. definitely one of those smug "wow yes I can cook" dishes to show off (if you can allow yourself to share them with others)! Cannot wait to try more!

Sauces and condimentsIImpressive and easypeasey.

Alison(09/01/2016)Second time I've made these and they were just as delicious. I used vegetable stock and vegetarian "parmesan", fried them in a small amount of oil and found they cooked pretty quickly.
The creamy avocado dip is a perfect accompaniment.
Now I'm about to make our main course -Roast butternut squash and red onion with tahini and za'atar.
Great recipes. I've yet to be disappointed.

Sauces and condimentsIf you need to deep-fry, make it worth your while.

Carmen(04/01/2015)Admittedly, nothing has been deep-fried in our household for years. You know, health concerns, keeping nutritious vitamins alive, stuff like that. Plus the hassle of not knowing what to do with the frying oil once everything had been used.

But this recipe got us interested, and finally we caved in, poured the oil in the pan and tackled the recipe. It was very well worth the effort.
If you have no semolina to cover the polenta chips in, we found that flour works just as well. The frying process takes a while, so make sure you are not too hungry before you start. In our case, we decided to share a beer, and then... well, read on.

The recipe was a complete success - so much so that we ended up not only sharing the beer, but batch after batch of crisps once they came out of the pan.

YUMMY!!!

Sauces and condimentsyum!

isabelle(29/01/2014)not bad at all! kids loved it! didn't have chives so i used lime garlic and coriander instead very nice!

Sauces and condimentsso moreish!

sophia(26/01/2014)even the avocado dip in itself makes a delicious dip, but the polenta crisps are just fantastic and a perfect wheat free alternative - i used good quality vegetable stock to make them vegetarian and there were just as flavoursome.